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The Gourmet's Guide to Cooking with Wine Hardcover – September 1, 2008


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Product Details

  • Hardcover: 232 pages
  • Publisher: Quarry Books (September 1, 2008)
  • Language: English
  • ISBN-10: 1592534708
  • ISBN-13: 978-1592534708
  • Product Dimensions: 0.8 x 6.3 x 8.6 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #929,496 in Books (See Top 100 in Books)

Editorial Reviews

Review

*Boteler, Alison. The Gourmet’s Guide to Cooking with Wine: How To Use Wine To Take Simple Recipes from Ordinary to Extraordinary. Quarry: Quayside. 2008. c.232p. photogs. index. ISBN 978-1-59253-470-8. $20. BEVERAGES
Boteler (The Great American Bake Sale) has produced a winner with this collection of classic recipes and innovative renditions. She gives a brief description of wine varietals and the wine regions of France and Italy as well as other parts of the world. Also included is a table for determining the percentage of alcohol that burns off during various cooking methods. Ten chapters are replete with appetizers and soups, salads and salad dressings, great European classics, main dishes, side dishes, brunch dishes, and desserts. The recipes for European classics, including beef bourguignon, coquilles Saint Jacques, and veal marsala, evoke memories of past elegance. Many recipes put a new twist on old favorites, such as adding mirin, Japanese rice wine, to green beans with slivered almonds and shiitake mushrooms. Food traditions from Europe, Asia, the American South, and other corners of the world are integrated. Both aspiring new nesters and seasoned cooks will appreciate the book’s elegant simplicity. All instructions are easy to follow, and the ingredients are readily available. Highly recommended.—Library Journal, October 2008

About the Author

Alison Boteler


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Customer Reviews

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Great pictures of the dishes.
Steven A. Peterson
I have used 5 recipes in this book since I got it a short time ago, and the results were all great !
Cornelius D. Warren
Plus, it looks great on your kitchen counter or atop a wine rack.
KJM

Most Helpful Customer Reviews

4 of 4 people found the following review helpful By kiwanissandy VINE VOICE on February 7, 2009
Format: Hardcover Verified Purchase
In this cookbook you use wine to flavor and enhance all your recipes. It's not meant to open a bottle of wine specifically to make a recipe but rather using up the last cup from the bottle you had a couple of days ago.

This book takes simple recipes from simple to extraordinary by the addition of wine. You marinade meat, flavor stews, create sauces, and then add the punch to desserts all with the addition of a little wine. The Champagne dressing was wonderful. I also had the Burgundy Balsamic Chicken breasts and they were delish.

All the pictures are nice, the pages are glossy for easy cleaning. The book is not a full size book it's half size. The front cover is a Fiasco bottle. This would be a great gift to give with a bottle of Chianti that is in a Fiasco bottle, I don't know if you can still find them anywhere.

If you have any questions, leave in the comments and I'll try to answer. The wines included were all types, red, white, champagne. Some specifically listed a certain white (i.e. Chenin Blanc) while others just said white wine. Either way I think you'd have a winner. This is definitely the book to use to help use of that last little bit of wine...or better yet pop the cork and have the same wine with dinner!

Another descent cookbook that takes the ordinary and makes it extra ordinary is The Spaghetti Sauce Gourmet: 160 Recipes from Four Kinds of Sauce that with a addition of a few simple ingredients you have something wow.
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3 of 3 people found the following review helpful By Steven A. Peterson TOP 500 REVIEWERVINE VOICE on October 30, 2009
Format: Hardcover Verified Purchase
This book could be labeled enchanting. Absolutely enchanting. Cooking with wine is a nice technique for adding flavor to one's dishes. I use it pretty often, from my old dinner party standby, Beef bourguignon, to my wife's family recipe for spaghetti sauce (or, as they refer to it, "gravy"). This book expands my wine cooking horizons considerably.

The book begins with a warning from Julia Child: "If you put rot-gut in, you'll get rut-gut out." Only use wine in a recipe that you would drink yourself! The author notes that (Page 6) ". . .a nice wine will only enhance a dish, such as in a sauce whose flavors are intensified through reduction."

Some of the recipes in here I have made before, such as Beef Bourguignon, Coq au vin, Coquilles Saint Jacques, Chicken Piccata, and so on. But the recipes of these tried and true dishes are different enough from mine that I can experiment.

The book proceeds as follows:

Introduction. Here, we get a brief essay on cooking with wine, a listing of wines that are good for cooking, and how long it takes alcohol from the wine to burn off.

Appetizers and soups. Here are some nice examples of wine with appetizers and soups. Chablis Vichyssoise: An old favorite, Vichyssoise, gets some new life with two cups of Chablis. Or French Onion Soup Chardonnay. I don't much enjoy Chardonnay, but I can see how this would add a nice taste to French Onion Soup. Indeed, this recipe is different from the one that I have used, and "Vive la difference!" Then there is a recipe for a salad dressing, featuring 1/4 cup of sherry (Allison's House Dressing).

The Great European Classics. Here, we see a series of classic recipes and their use of wine.
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By T. Eastland on February 12, 2014
Format: Hardcover Verified Purchase
After ruining a dinner with the wrong wine I decided that maybe I should learn more about cooking with wine. I ordered three books. This was my second favorite. It tells the beginner about the different wines and recommends which ones to use with each recipe. It also describes how the wine changes with cooking time. It has 232 pages. Some of the recipes look a little sweeter than I would prefer.
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By Linda Abernethy on January 10, 2014
Format: Hardcover Verified Purchase
It was exactly what I wanted and I gave it as a gift. I will look for more books to order.
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By Barbara C. on December 16, 2013
Format: Hardcover Verified Purchase
Some decent recipes, very small book. Not as many recipes for preparing bakery products as I would have liked. Some of the recipes can be adapted to using liquers instead of spirits or wines, but you have to be an experienced, knowledgeable cook to do this.
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Format: Hardcover Verified Purchase
I was looking for more of beginners book about specifically what wines are to be used in the cooking aspect and the reasoning behind the selection because of what the wine contributes to the dish. The book I got re Dummies and wine gave me basically what I got here.
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